Guacamole – Pati Jinichhttps://patijinich.com
Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.Wed, 23 May 2018 16:51:22 +0000en-UShourly1https://wordpress.org/?v=4.9.6https://patijinich.com/wp-content/uploads/2016/07/cropped-molcajete-site-icon-32x32.pngGuacamole – Pati Jinichhttps://patijinich.com
3232Smoky Guacamolehttps://patijinich.com/recipe/smoky-guacamole/
https://patijinich.com/recipe/smoky-guacamole/#commentsWed, 23 Aug 2017 18:36:17 +0000https://patijinich.com/?post_type=recipe&p=15959

Smoky Guacamole

Guacamole Ahumado

Servings4 to 6servings

Ingredients

1serrano or jalapeño chileor more to taste

2garlic clovesunpeeled

1sliceof white onionabout 1/2-inch thick

1tablespoonfreshly squeezed lime juice

1teaspoonkosher or coarse sea saltor to taste

3tablespoonscilantro leaves and upper stemscoarsely chopped

3ripe avocadoshalved, pitted, meat scooped out

Instructions

Place the chile, unpeeled garlic and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool.

When cool enough to handle, peel the garlic and cut the stem from the chile.

Coarsely chop, chile, garlic and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!

Slice the bread in half. Toast under the broiler, on the grill, or on a hot comal until warmed and slightly browned. Remove from heat.

Spread refried beans on each of the bottom half of each roll. On top of the refried beans, place the meat, shredded cheese, a tomato slice and a generous dollop of the guacamole. Top with the other toasted bread half and serve!

In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.

]]>https://patijinich.com/recipe/tart-pico-de-guac/feed/24Episode 212: Tacos, Tacos, Tacoshttps://patijinich.com/episode_212_tacos_tacos_tacos/
https://patijinich.com/episode_212_tacos_tacos_tacos/#commentsThu, 04 Oct 2012 16:00:00 +0000http://dev.patismexicantable.com/2012/10/episode_212_tacos_tacos_tacos/This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.
]]>https://patijinich.com/episode_212_tacos_tacos_tacos/feed/2Episode 103: Avocadohttps://patijinich.com/episode_103_avocado/
https://patijinich.com/episode_103_avocado/#commentsSat, 16 Apr 2011 15:30:00 +0000http://dev.patismexicantable.com/2011/04/episode_103_avocado/This episode shows us how to pick and prime the perfect Mexican avocado, then walks us through three great recipes. As a bonus, she learns how to make an avocado martini from one of the top bars in Mexico City.
]]>https://patijinich.com/episode_103_avocado/feed/5Episode 102: Foods of the Revolutionhttps://patijinich.com/episode_102_foods_of_the_revolution/
https://patijinich.com/episode_102_foods_of_the_revolution/#commentsSat, 09 Apr 2011 15:30:00 +0000http://dev.patismexicantable.com/2011/04/episode_102_foods_of_the_revolution/If you’re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:
]]>https://patijinich.com/episode_102_foods_of_the_revolution/feed/23Chipotle Guacamole for any Party (or Disaster)https://patijinich.com/recipe/chipotle_guacamole_for_your_party/
https://patijinich.com/recipe/chipotle_guacamole_for_your_party/#commentsMon, 01 Feb 2010 09:20:00 +0000http://dev.patismexicantable.com/2010/02/chipotle_guacamole_for_your_party/I am not one to prepare for disasters.

People can tell me a thousand times that severe thunderstorms are approaching, that a dry spell is forcasted or that a shortage of something essential like water (or coffee) will happen, and no, I will not be among the first to run for shelter nor stock up on provisions. I don’t know if it is my continuous belief that despite humps and downs eventually things turn out OK or if I am lacking an alarm button…I just don’t panic.

When I took it as a serious matter to go to the grocery store in the middle of my work day, at a rather inconvenient time, it wasn’t because there is a strong snowstorm coming (though my boys did give me an absurdly long grocery list to prepare for it), it was because we ran out of Mexican avocados.

The grocery store was wild: an insane crowd was moving around the isles, lines like I have never seen at the cashiers and empty shelves throughout. But oh!…there they were: some beautiful ripe Mexican Hass avocados waiting for me to bring them home.

Although we use avocados at home for an infinity of things… we also love guacamole. It just never gets old around here, nor I think, anywhere. Yet, one of the versions I like the most uses Chipotle Chilies in Adobo instead of fresh Jalapeños or Serranos.

The creamy, silky and mild nature of the avocados takes a jump into the sky when paired with the smoky, spicy, rich and complexly flavored Chipotles in Adobo.

It may be that avocados work so well with chiles, because avocados are one of their natural soothing counterpart: the spicy element in chiles called capsaicin which is an oily substance, dissolves best in other oily elements, alcohol or milk products. Avocados, being oily in such a wholesome way are the remedy to the heat in the same bowl. This being said, if you feel like pumping up the heat and flavor by adding more chipotle chiles, you may want to pair this guacamole with a nice cold beer. And while you are at it, why not scoop some Mexican style cream or sour cream on top of the guacamole too. YUM.

Needless to say, this recipe takes less than 5 minutes to prepare. But most importantly given the date, this is my loved contribution for your Super Bowl gathering… whether it turns out to be a disaster or a party (!).

Make extra portions as it flies as soon as you mix it all up. And since no guacamole is complete without corn tortilla totopos or chips, here is a link to help you make some at home.

Guacamole can be prepared up to 12 hours in advance if covered and stored in the refrigerator. Eat on its own, as a side, as a topping, or scooped with tortilla chips, toast squares, pita chips, crackers or vegetable sticks.

]]>https://patijinich.com/recipe/chipotle_guacamole_for_your_party/feed/10The double life of an avocadohttps://patijinich.com/recipe/the_double_life_of_an_avocado/
https://patijinich.com/recipe/the_double_life_of_an_avocado/#commentsFri, 17 Apr 2009 13:28:45 +0000http://dev.patismexicantable.com/2009/04/the_double_life_of_an_avocado/My friend Vered walked into my house carrying a pound of French feta cheese and some freshly baked pitas she found at a Middle Eastern store. It was the kind she used to cook with in her Israeli home. Just a taste made us realize how hungry we were, though we were not near any mealtime. Nonetheless, we had 20 minutes before we had to run, so that’s a great excuse for a snack.

The last beautifully ripe Mexican avocado I had in the basket was staring at me. So I offered to make a Mexican Farolada out of her pita, of course to top with some fresh Guacamole.

The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.

I turned around to start chopping some Serrano chile for the guacamole when Vered said she had another plan for my avocado and her pita: the Israeli way. Which, she said in a challenging fashion, was incredibly tasty.

Now, you can’t just walk into my kitchen and tempt me with something I have never eaten before.

We split that creamy, perfect avocado in half.

She mixed hers with feta cheese, green olives, lime juice (much to her dismay since she never uses limes, but it is very strange to find a lemon in my kitchen) olive oil and salt. She didn’t fill her pita with anything, just heated it up.

While the Farolada was getting nice and crunchy, I prepared my favorite guacamole version: smashed avocado with rivers of lime juice, generous amounts of serrano chile and cilantro and a healthy sprinkling of salt. No chopped tomatoes in there, thank you.

She ate my Mexican version and nodded in approval; I ate her Mediterranean one and loved it. In fact, I think I liked hers more. It seemed more exotic, plus I really enjoy the tangy taste of French feta.

Nonetheless, I finished with a piece of mine, if only because it tasted like home.